Monday, January 24, 2011

This very traditional and homestyle reipe for a stick-to-your-ribs oxtail stew comes from the Brazilian state of Minas Gerais, where winter nights are cold and often damp, and where rabada is much loved.

As with all traditional recipes, everyone has their favorite was of making rabada, and heated discussions occur in the kitchen (or today, even online) as to whether cachaça is an obligatory or an optional addition, and whether or not root vegetables should be added to the stew. This recipe, though, is a fairly standard one and shouldn't displease anyone. Feel free to add to subtract ingredients, or to adjust quantities depending on your mood, the amount of time available, or simply on your whim.

In another large saucepan, heat the oil until hot but not smoking. Add the garlic and onion, turn down heat and saute for a minute or two. Increase the heat, then add the reserved oxtail. Stirring constantly, cook until the oxtail is nicely browned on all sides. Sprinkle the oxtail with annatto powder, add the bay leaves to the pot, then add water slowly - add just enough to half-cover the meat. Reduce heat to low, cover the pan, and cook for about 1 and 1/2 hours at lowest heat, adding water as needed to avoid the dish drying out. Add the vegetables, then continue to cook for about 30 minutes.

When the oxtail is very tender (almost falling off the bone) and the vegetables are cooked remove the pot from the heat. Let rest a minute or two, then correct the seasoning with salt. Serve immediately accompanied by white rice and angu, or other side dishes of your preference. Red wine is the drink of choice in Minas Gerais when rabada is served.